Comparing Shawarma across three restaurants — an honest verdict

I ate Shawarma at three different restaurants in the same week to compare. The results were illuminating. The use of za'atar varied significantly — only one got it right. The fresh and citrusy profile should be consistent but interpretation differs widely.

the cuisine shares roots with the broader Levantine tradition. The best version came from a mezze spread for a large gathering, which felt authentic. Lebanese wine was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Shawarma is larger than you'd think.